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Potato Broccoli Cheese Soup Recipe

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This recipe for Potato Broccoli Cheese Soup is from The McElyea Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large can (49½ oz) Chicken Broth (I use Swanson's)
6 or so potatoes, cubed
3 cups fresh broccoli, chopped (or 1 lb. bag frozen broccoli)
1 lb. Velvetta cheese, cubed
2 medium onions, chopped
1 can Carnation evaporated milk
2 tbsp. dried parsley
salt and pepper to taste
¼ cup flour or corn starch
⅔ cup water
Directions:
Directions:
Cover and cook broth, potatoes, and onions until potatoes are tender (20 - 30 minutes).

Add broccoli, cheese, and parsley and simmer on low, uncovered, another 20 - 30 minutes. Stir often.

Add salt and pepper to taste.

Mix ¼ cup flour or cornstarch with ⅔ cup water. Pour into soup and stir as it thickens.

Stir in evaporated milk.

Serve.
Personal Notes:
Personal Notes:
This is a very rich soup which serves as a meal, accompanied with bread of your choice.

 

 

 

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